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Low-Carb Pecan Pie Bars

These Low-Carb Pecan Pie Bars offer all the delightful flavors of a classic pecan pie, without the carb-heavy guilt. Perfectly suited for those on a ketogenic diet, these bars have a buttery, almond flour crust topped with a gooey, sweet pecan filling. Indulge in a treat that satisfies your sweet tooth and supports your lifestyle.
Course Desserts
Cuisine American
Keyword Keto Pecan Dessert, Low-Carb Pecan Pie Bars, Sugar-Free Pecan Treats
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12 bars
Calories 230kcal

Equipment

  • 8x8-inch baking pan
  • Parchment paper
  • Mixing bowl
  • Medium saucepan
  • Whisk
  • Wire rack

Ingredients

For the crust

  • 1 ½ cups almond flour 150g / 5.3oz
  • ¼ cup unsalted butter, melted 57g / 2oz
  • 3 tablespoons erythritol 36g / 1.3oz
  • 1 teaspoon vanilla extract 5ml

For the filling

  • 1 cup pecans, chopped 109g / 3.8oz
  • ⅔ cup sugar-free maple syrup 160ml
  • ⅓ cup unsalted butter 76g / 2.7oz
  • ⅓ cup erythritol 67g / 2.4oz
  • 2 large eggs
  • 1 teaspoon vanilla extract 5ml
  • ½ teaspoon salt

Instructions

  • Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  • Begin with the crust by combining almond flour, melted butter, erythritol, and vanilla extract in a mixing bowl. Press the mixture firmly into the prepared pan, creating an even layer.
  • Bake the crust for 10 minutes until it's just beginning to brown, then remove from the oven and set aside.
  • In a medium saucepan, combine the butter, sugar-free maple syrup, and erythritol for the filling. Heat over medium, stirring constantly until the sweeteners have dissolved and the mixture starts to bubble.
  • Remove the saucepan from the heat and let it cool slightly before whisking in the eggs, vanilla extract, and salt.
  • Stir in the chopped pecans, then pour the mixture over the pre-baked crust, spreading it evenly.
  • Return the pan to the oven and bake for another 15-20 minutes, or until the filling is set.
  • Allow the pecan bars to cool in the pan on a wire rack before lifting them out using the parchment paper overhang.
  • Slice into 12 bars and serve, or store in an airtight container.

Notes

Ensure that the sweeteners used in the recipe are erythritol-based to maintain low net carbs.
The bars can be stored in the refrigerator for up to a week or frozen for longer storage.
Allow the bars to reach room temperature before serving for the best flavor and texture.

Nutrition

Calories: 230kcal | Carbohydrates: 9g | Protein: 4g | Fat: 22g | Fiber: 2g | Net Carbs: 2g